Tom Dacon wrote:
The latest issue of Fine Woodworking has a good article on thin-kerf blades,
and they generally approve of them.

They're good for lower-powered saws, and good for wasting less wood when
you're doing multiple rips on the same piece of stock and, according to the
writer of the article, they don't seem to have any bad habits.

Tom Dacon


Fine Woodworking also said that the quality of cut depends on the
general quality of brand. Thus, I would expect a Forrest blade would
yield better results than those sold at the "orange" store. Given that,
the thin-kerf blades are a good option for the huge population of us
wood-butchers that haven't been able to afford expensive cabinet saws.

Scritch